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HERBED CHICKEN AND PASTA SALAD

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HERBED CHICKEN AND PASTA SALAD

INGREDIENTS

  • 1 1/4 cups ( 120g ) vegeroni pasta spirals
  • 2 cups water
  • 2 small chicken stock cubes, crumbled
  • 4 chicken breast fillets
  • 1/2 cup canned drained pimientos, sliced
  • 1/2 cup black olives 

DRESSING

  • 1 clove garlic, crushed
  • 1/4 cup red wine vinegar
  • 1/2 cup olive oil
  • 1/4 teaspoon cracked black peppercorns
  • 2 tablespoons shredded fresh basil 

HERBED CHICKEN AND PASTA SALAD METHOD:

Boil the pasta until just tender, uncovered, in a large pot of boiling water; drainRinse pasta under cold water; drain. Combine water and stock cubes in a pan, bring to a boil, add chicken, and simmer, covered, for about 10 minutes or until cooked through; drain, and cool. 

Cut chicken into 1cm strips. Combine chicken, pasta, pimientos, and olives in a bowl, add dressing, and toss to combine. Cover salad, and refrigerate for several hours before serving.

Dressing: Combine all ingredients in a jar; shake well.

 Serves 4.

Note: Salad can be made a day ahead.

Storage: Covered, in the refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: SHERRIED RABBIT HOTPOT WITH SPINACH FETTUCINE

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